Hake with cockles

Published originally in lareira.net by Marta on 06/12/2002

A simple recipe but very tasty. The flavor is given by the cockles since their broth is what is used to cook the hake.

It is more normal to make the hake with clams, but I like the cockles, which are more tasty. They have more flavor to the sea.

Ingredients

Servings 2 serves


  • 4 slices hake
  • 1 garlic clove
  • 1 onion small
  • 200 g cockle
  • ½ glass white wine
  • water
  • salt
  • olive oil
  • parsley minced

Nutrition

Calories: 366kcal | Carbohydrates: 8g | Protein: 41g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 168mg | Sodium: 844mg | Potassium: 1006mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 9.1mg | Calcium: 20mg | Iron: 0.4mg

Step by step instructions

  • Wash the cockles well and leave them in salt water for a few hours to release the sands.
  • In a saucepan put to heat water and open cockles in it.
  • Once opened, remove and reserve.
  • Filter the resulting broth and also reserve.
  • In a paella pan or in a clay pot, brown the onion and garlic chopped very finely.
  • When they are ready, incorporate the broth of the cockles and the wine. Let cook a few minutes.
  • Season the hake and incorporate it. Cook on both sides until ready.
  • Add the cockles and a little chopped parsley.
Merluza con berberechos
Hake with cockles

A simple recipe but very tasty. The flavor is given by the cockles since their broth is what is used to cook the hake.

It is more normal to make the hake with clams, but I like the cockles, which are more tasty. They have more flavor to the sea.

Ingredients

Servings 2 serves


  • 4 slices hake
  • 1 garlic clove
  • 1 onion small
  • 200 g cockle
  • ½ glass white wine
  • water
  • salt
  • olive oil
  • parsley minced

Step by step instructions

  • Wash the cockles well and leave them in salt water for a few hours to release the sands.
  • In a saucepan put to heat water and open cockles in it.
  • Once opened, remove and reserve.
  • Filter the resulting broth and also reserve.
  • In a paella pan or in a clay pot, brown the onion and garlic chopped very finely.
  • When they are ready, incorporate the broth of the cockles and the wine. Let cook a few minutes.
  • Season the hake and incorporate it. Cook on both sides until ready.
  • Add the cockles and a little chopped parsley.
Merluza con berberechos
Nutrition Facts
Hake with cockles
Amount Per Serving
Calories 366 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g15%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 168mg56%
Sodium 844mg35%
Potassium 1006mg29%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 41g82%
Vitamin A 150IU3%
Vitamin C 9.1mg11%
Calcium 20mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.